Creamy Vegan White Chili

Servings: 6 bowls
Recipe from Make It Dairy Free
Husband-Tested in Alice’s Kitchen

This was a pretty tasty chili with the bonus of having roasted cauliflower (a cruciferous veggie) as one of its stars.  Top it with some salsa and/or guacamole or just a mix of fresh tomatoes and avocado.

  
For the cauliflower
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
½ teaspoon black pepper

For the chili
2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
1 fresh jalapeno, diced
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups low-sodium vegetable broth 
30 oz cannellini beans, rinsed and drained
1 cup full-fat coconut milk
8 oz diced green chiles 
15 oz corn kernels
¼ cup fresh cilantro, chopped, plus more for serving
2 tablespoon fresh lime juice
4 scallions chopped, for serving

Instructions
Preheat oven to 425˚F and grease a baking tray. In a large bowl, add cauliflower, drizzle with olive oil and stir. Then sprinkle evenly salt and pepper. Add to your prepared baking sheet in an even layer with the cut side facing down. Roast for 20 to 25 minutes, or until a fork pierces through easily. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper and sauté 4 minutes until softened. Add garlic and jalapeño and sauté 30 seconds longer. Add in cumin, oregano, salt, chili powder, black pepper and cayenne. Stir until fragrant about 30 seconds. Add veggie stock and bring mixture to a boil then reduce heat to medium-low to simmer. Meanwhile, to a blender, add 1 cup of beans, ¼ cup broth from soup, 1 cup coconut milk, and both cans of green chilis. puree until nearly smooth**. Add pureed mixture, along with corn and remaining beans and stir well. Simmer for 10-12 minutes. Stir in cilantro, cooked cauliflower, and fresh lime juice. Let cook for 2-3 minutes or until everything is the same temperature. Serve with more cilantro, scallions, avocado slices and tortilla chips if desired.

Notes
Why does it matter the cut side is down on the cauliflower? This will increase the level of caramelization, which adds flavors to the overall dish.
For reduced spice: Leave out the fresh jalapeño and either use 2 cans of mild diced green chilis or for a really reduced spice, only use 1 can

Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving

“Meaty” Plant-Based Chili

Recipe from Pinch of Yum

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This chili has lots going for it.  Though it is plant-based, it truly tastes and feels meaty.  It’s also very filling.  It’s loaded with good-for-you ingredients, most of which you may already have in your fridge/pantry.  It’s easy to make and perfect for a food prep day.  Most importantly, it’s just delicious!

The “Meat”

1 cup walnuts

8 ounces fresh mushrooms, washed, stems removed

4 medium carrots, cut into chunks

The Chili:

2 tablespoons olive oil* (You can use water or veggie broth for sautéing instead of oil.)

1 onion, finely diced

4 cloves garlic, minced

1 (6-ounce) can diced green chiles* (or fresh minced jalapeños)

3 Tablespoons tomato paste

2–3 Tablespoons chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

2 Tablespoons soy sauce

1–2 teaspoons salt (more or less to taste)

2 (14-ounce cans) diced or crushed tomatoes* (with juices)

1-2 (14-ounce) cans beans of choice* (rinsed and drained)

1-2 cups water (depending on thickness preference)

Make the “Meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. 

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Serve with your favorite chili toppings. 

Topping Options: Hummus; Vegan Cheese; Avocado; Red Onions; Corn Chips; Vegan Yogurt or Sour Cream; Etc…

Notes:

*I used what I had in my pantry and so instead of a can of green chiles, I used 1 can of diced tomatoes with green chilis mixed in along with 1 can of regular diced tomatoes. (If you like a really mild chili, just use plain canned tomatoes without chiles.)  I also used 2 cans of beans, 1 can of black beans and 1 can of mixed beans because we like our chili beany.  

*Because I didn’t have any corn chips, I took several corn tortillas out of the freezer, thawed them in the microwave, sprayed them with cooking spray and sprinkled with some Trader Joes Chili Lime Seasoning.  I then air-fried them at 400F for about 7 minutes until crispy.

Southwestern Vegan “Egg” Cups

Recipe from https://frommybowl.com/

Husband-Tested in Alice’s Kitchen
Makes 12

These little muffins are perfect for a prep day because they actually taste better (to my mind) a day after they are made.  They are meant for breakfast, but I've been enjoying them for lunch.  They are packed with protein.  

1 1/2 cups (165 g) chickpea flour
1/2 cup (25 g) nutritional yeast
16 ounces (453 g) soft silken tofu
1/2 cup (120 ml) non-dairy milk
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
Freshly ground black pepper, to taste
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 yellow onion, finely diced
1/2 red bell pepper, finely diced
1 4-ounce (113 g) can diced green chiles
1/2–1 cup shredded vegan cheese (optional)

Prep: Preheat the oven to 350F. Grease or line a muffin pan and set aside.
Blend: Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until a smooth “batter forms”. Scrape the sides of the blender with a spatula as necessary.
Mix: Transfer the “egg” batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.
Bake: Divide the batter evenly into the muffin tins, then bake in the middle rack of the oven for 37 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and set sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.
Serve & Storage: the “egg” muffins can be enjoyed immediately, or store them in an airtight container in the refrigerator for up to 5 days. The texture of these is more similar to eggs once they sit in the fridge overnight! Leftovers can be enjoyed cold, or warmed up in the toaster oven or microwave.

These taste great drizzled with sriracha sauce.

Notes:
You can add extra veggies if you wish, however, if they are very water dense veggies such as mushrooms or spinach, cook them down first. Reviewers said that they added olives and sun dried tomatoes.
Southwestern Vegan Egg Cups will keep in fridge for up to 5 days.  You can freeze your leftovers for up to 2 months
Another reviewer said she had no muffin tin so she instead  a greased 9 inch glass pie plate for 50 minutes and it was perfect!
Another reviewer didn't have green chiles on hand and so she swapped them for salsa.

Nutritional Information: (2 muffins) 312 calories; 6.7 g fat; 1.1 g saturated fat; 0 mg cholesterol; 739 mg sodium; 44.8 g carbohydrates; 13.1 g fiber; 9.6 g sugars; 21.8 g protein; 8 mcg vitamin D (42%); 147 mg calcium; 7 mg iron (41%); 1013 mg potassium 

Sheet Pan Mushroom Fajitas (Vegan)

(The photo above is updated from the original post.  It was made with Good Foods Queso which I purchased from Target.  I also added some Homemade Guacamole.  The recipe is linked below.)

(The photo above is with the queso from this recipe, which is quite good.)

Recipe from Pinch of Yum

Husband-Tested in Alice's Kitchen
Makes 4-6 servings

This easy tasty meatless dinner earned me a big thumbs up from the hubster.  These fajitas are so easy to make that they can be prepared on a weeknight.  The queso can be prepped in advance and kept in the fridge for a couple of days.  Then before servings, warm the queso in the microwave or on the stovetop. You can add a tablespoon of water to thin it out a bit, if desired.

Sheet Pan Mushrooms

3-4 large red, orange, or yellow bell peppers, sliced

1 medium red onion, sliced

4 large portobello mushrooms*, sliced into strips

Drizzle of olive oil or avocado oil

Kosher salt, to taste

Freshly ground pepper, to taste

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat the oven to 450F. Place a piece of parchment paper on each of two baking sheets. Place the bell pepper strips, onion slices and mushroom strips on the baking sheets. Drizzle with olive oil or avocado oil. Sprinkle with salt and pepper.  Measure out the chili powder, cumin, garlic powder and onion powder into a small bowl and mix well.  Sprinkle the spice mixture over the vegetables and then toss to coat.  Roast for 20 minutes.  

Vegan Queso

1 cup unsalted raw cashews, soaked in water* and then drained

1/2 cup water

1 (4 oz.) can diced green chiles

1 chipotle pepper (more to taste)

1/2 teaspoon kosher salt

Place all the ingredients in a high speed blender and blend until completely smooth.  

Extras

Whole Grain or Whole Wheat Tortillas

Shredded Jicama

Pico de Gallo or Tomatoes

Avocado or Homemade Guacamole 

Arugula or Other Greens

Serving Suggestion:  For each fajita, place a whole wheat tortilla on a plate.  Spoon a bit of the queso over the tortilla.  Add some greens.  Top the greens with the jicama, pico de gallo, the roasted veggies and avocado.  Drizzle with more queso.  Serve.

Note:  

When I prep portobello mushrooms, I remove the stems.  I also take a spoon and scrape out the dark brown gills.  To me, the stems are a bit tough.  I will use the discarded stems to make vegetable stock.  I think the gills often times will "muddy" whatever they are are cooked with, so I remove them.  I don't use them in making vegetable stock.

You can soak the cashews one of these two ways:  

1. The quick way is to bring water to a boil and cover the cashews with the boiling water.  Leave to soak for 30-60 minutes.  Drain and rinse.  

2. Place the cashews in a bowl and cover with water.  Soak overnight.  Rinse and drain. 

If you don’t wish to make the queso, you might be able to find pre-made queso.  This one is a good one: https://goodfoods.com/product/queso-style-dip/ Target often carries it where I live.  

Slow Cooker Seasoned Black Beans (no soak)

Here we have Slow Cooker Seasoned Black Beans served along side 
a Tofu Taco.

Recipe from Today’s Creative Life

Husband-Tested in Alice’s Kitchen

These black beans are easy to make and delicious to eat.  They are very economical too.  Serve them as a healthful side or along with your favorite tacos.

2½ cups dried black beans (picked through and rinsed)

6 cups water

1 chopped onion

4 whole garlic cloves, peeled

1 (4 oz.) can green chilis

1 bay leaf

2 Tablespoons ground cumin

2 Tablespoons chili powder

2 teaspoons salt

Place all ingredients into a large slow cooker.  Give it a stir to mix.  Cover and cook on High for 4 to 5 hours OR Low for 6 to 8 hours.  Scoop out for desired meal and enjoy.  To store, scoop out the cooled beans, using a slotted spoon.  Put them in a glass covered container or into plastic freezer bags.  Mash the garlic into the juices and add a cup or so of the juice to the beans.  Store in the fridge for up to a week or freeze for up to 6 months.

Slow Cooker Chicken Taco Chili

All of the parts of this fabulous meal can be made in advance.  

On this 8-inch plate you will see a cup of Slow Cooker Chicken Taco Chili; 

BrusselsSprouts, Cranberry and Quinoa Salad; 

No-KneadSeeded Oat Bread spread with 1 Tablespoon Chocolate Hummus.

Makes 10 servings

Recipe from SkinnyTaste Fast and Slow

Husband-Tested in Alice’s Kitchen

This popular slow cooker dish from Skinnytaste.com is a winner in my book.  I love that it’s packed with fiber and loads of taco flavor.  It’s quite easy to make and it freezes well too.  Take some time to actually make a few batches of the homemade taco seasoning.  It’s cheaper and much more healthful than the pre-made packets at the supermarket.

Homemade Taco Seasoning:

1½ Tablespoons ground cumin

1½ Tablespoons chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Mix the taco seasoning ingredients in a small bowl.  Keep stored in an airtight container.

Chili Ingredients:

1 (8 oz.) can tomato sauce

1 (15 oz.) can black beans, rinsed and drained

1 (15.25 oz) can kidney beans, rinsed and drained

1 (10 oz.) package frozen corn kernels

2 (10 oz.) cans diced tomatoes with chilies

1 (4 oz.) can chopped green chilies

1 small onion, chopped

Homemade Taco Seasoning

3 large boneless, skinless chicken breasts (about 8 oz. each)

¼ cup chopped fresh cilantro, for serving (optional)

In a 5-6 quart slow cooker, combine the tomato sauce, beans, corn, tomatoes, green chilies, onion, and Homemade Taco Seasoning.  Stir well.  Nestle the chicken on top and cover.  Cook on high for 6 hours or on low for 10 hours.  About 30 minutes before it’s done, remove the chicken and shred with a fork.  Return the chicken to the slow cooker and stir well. 

To serve, scoop the chili into individual bowls and top with cilantro.  You can also serve this over brown rice or serve it with baked tortilla chips.  You can top the chili with shredded cheese, diced avocado, red onions, or a dollop of sour cream or plain yogurt.

Nutritional Information: (1 cup serving) 221 calories; 3 grams fat; 0.5 grams saturated fat; 44 mg cholesterol; 28 g carbohydrates; 8.5 grams fiber; 21 grams protein; 6 grams sugars; 729 mg sodium